bohemianwanderer – This aromatic rice dish combines homemade lamb stock, crispy onions, toasted nuts, and fresh pomegranate seeds. The recipe requires about 20 minutes of preparation, a long stock simmer of up to six hours, and approximately one hour and fifteen minutes of cooking. The finished dish serves eight people and works well as a centerpiece for a shared meal.
Begin by preparing the lamb stock if you are making it from scratch. Place the bones from one large lamb shoulder in a roasting tin along with a halved garlic bulb, a halved white onion, and a large carrot cut lengthways. Roast the ingredients in a very hot oven at 240°C, or 220°C for fan ovens, for about 20 minutes until well browned.
Add two litres of water to the roasting tin and stir to loosen the caramelised bits from the base. Transfer everything into a large saucepan or stock pot. Add the bay leaf, black peppercorns, cinnamon stick, and cumin seeds.
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook the stock for up to six hours, occasionally skimming away foam and impurities that rise to the surface. After simmering, strain the liquid and allow it to cool before refrigerating overnight.
Before using the stock, skim off any fat that forms on the surface. The fat can be discarded or saved for cooking the rice. A well-made stock provides a deep and savory base for the final dish.
Next, prepare the crispy onions. Heat 500 millilitres of neutral oil in a deep pan until it reaches approximately 180°C. Add the thinly sliced onions and fry them while stirring constantly for about 10 to 15 minutes.
The onions should become evenly golden brown and crisp. Remove the pan from the heat and continue stirring until the oil stops bubbling. Carefully drain the onions through a metal sieve placed over another saucepan to collect the oil..
Toasted Nuts and Aromatic Rice Complete the Dish
Prepare the mixed nuts by roasting each variety separately. Heat the oven to 160°C, or 140°C for fan ovens. Place the almonds, pine nuts, pistachios, and walnuts into separate bowls and mix one tablespoon of the reserved onion oil into each bowl.
Spread each type of nut onto a lined baking tray and roast until golden. Cooking times vary depending on the nut, ranging from about five to fifteen minutes. Watch carefully to avoid burning the nuts.
To prepare the rice, place the reserved onion oil and clarified butter or lamb fat into a heavy pan over moderate heat. When the butter begins to foam, add the broken vermicelli if using. Cook while stirring until the pasta turns golden brown.
Add the long-grain rice and stir thoroughly so every grain becomes coated with the oil and butter mixture. Stir in 20 grams of the prepared crispy onions to add flavor to the base.
Pour in 375 millilitres of hot lamb stock and season with salt. Continue stirring until the mixture begins to bubble. Partially cover the pan and cook for about 15 minutes while stirring every few minutes.
When most of the liquid has been absorbed, reduce the heat to very low. Cover the pan with a clean tea towel and then place a lid on top. Allow the rice to steam gently for another 15 minutes.
Once cooked, keep the rice warm over the lowest heat until ready to serve. Fluff the grains lightly with a fork before transferring the rice to a serving platter.
